If you’re looking for a tasty recipe that is simple to make, then this is for you. Fudge is always a bit hit in our home, and with the indulgent ingredients that it contains, it is easy to see why.
There are a few methods to make fudge, but the good news is that you can easily make it at home if you’d like. This recipe for white chocolate fudge with a chocolate crumb is restaurant quality, but something that you can make easily from home. You might have a birthday coming up that it would work well for, or perhaps it could work for a Mother’s Day gift (or sprinkled with crushed mini eggs for an Easter treat).
White chocolate fudge with dark chocolate crumb
This is a recipe from Kindling Restaurant in Brighton. It is one of their signature petit fours, but it also makes an excellent Mother’s Day gift. Sweet, creamy and soft this fudge is perfect with a cup of coffee or espresso martini, or let’s face it, anything else! Fudge is good anytime, although it is rich, so you can save it in the fridge for a few days in an airtight container.
To make the dark chocolate crumb:
- 30g water
- 125g sugar
- 60g dark chocolate
- Put the water and sugar in a pan and cook to 168C, checking the temperature with a thermometer suitable for high temperatures.
- Remove from the heat, stir in chocolate to create the soil.
- Cool on a baking paper lined tray, then chop to a medium crumb.
To make the fudge:
- 500g of caster sugar
- 150g of glucose syrup
- 280g of double cream
- 330g of white chocolate, chopped
- 75g of butter
- Line an 8 inch cake tin with non-stick paper.
- Place the sugar, glucose syrup and double cream in a large saucepan over a medium heat. Cook whilst stirring to a temperature of 114C. Be careful not to heat the mixture too strongly because it can bubble and spit. Be patient, heat it steadily and keep stirring at all times.
- Once the mixture is at the correct temperature, remove it from the heat and add the butter and chopped white chocolate. Stir well until everything is melted together. If the mixture is a little stiff, you might want to return it to the heat for a few seconds to ensure it is liquid enough to pour into your tin.
- Pour the mixture into the prepared cake tin and immediately sprinkle the top with the chocolate soil.
- Allow to cool at room temperature, then wrap the tin in clingfilm and chill overnight in the fridge.
- The fudge is easiest to cut when cold and should be stored in an airtight container in the fridge.